Greek Style Stuffed Peppers Recipe

Name: Greek Style Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 bell peppers; 1 tablespoon extra virgin olive oil; 1/2 cup onion, chopped; 1/2 cup zucchini, diced; 1 garlic clove; 8 ounces tomato sauce; 3 artichoke hearts; 1/2 cup black olives, chopped; 1/2 cup frozen chopped spinach, thawed & squeezed dry; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/2 teaspoon salt; 2 cups couscous, cooked; 1 1/2 tablespoons pine nuts

Servings: persons

5 -6 bell peppers
1 tablespoon extra virgin olive oil
1/2 cup onion, chopped
1/2 cup zucchini, diced
1 garlic clove
8 ounces tomato sauce
3 artichoke hearts
1/2 cup black olives, chopped
1/2 cup frozen chopped spinach, thawed & squeezed dry
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon salt
2 cups couscous, cooked
1 1/2 tablespoons pine nuts

1
Preheat oven to 350u00b0 F.
2
Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
3
Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened.
4
Lower heat, and add garlic.
5
Cook 1 minute, stirring frequently so garlic doesn't burn.
6
Add tomato sauce, artichokes, olives, oregano, parsley, and salt.
7
Cook 15 minutes, or until sauce is thickened.
8
While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes.
9
Drain in colander, and place in a large baking dish.
10
When sauce is finished, mix in the couscous and pine nuts.
11
Stir to combine. Spoon mixture evenly into pepper halves.
12
Add hot water to dish to a depth of 1/2 inch. Bake uncovered for 20 minutes.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 -6 bell peppers, 1 tablespoon extra virgin olive oil, 1/2 cup onion, chopped, 1/2 cup zucchini, diced, and more.

Yes, Greek Style Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Style Stuffed Peppers

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